Herbed Biscuits

There isn't much better than biscuits fresh from the oven with a hot bowl of soup. And while I have yet to make a tomato soup from scratch that rivals my canned fave (Progresso Tomato Basil) these biscuits (recipe from Everyday Food magazine) are insanely simple.

And the bonus? They can be made and frozen for up to a month! Just grab what you need when you need them! And you probably have everything you need to make these in your cupboards!

Ingredients:

4 c all purpose flour- spooned & leveled, plus a bit more
2 T baking powder
1 1/2 t salt
8 T (1 stick) cold unsalted butter, cubed
1/2 c fresh chives, thyme, sage (or a mixture)... I used dried and it was still yummy
2 c cold milk

Directions:

Heat oven to 400. (The instructions call for this to be made in a food processor. I don't know what kid of food processor they use but mine -which is quite nice- couldn't handle the flour. I used my mixer and it was fine...)

Combine flour, baking powder, salt, and butter. Mix (or pulse) until pea size pieces form. Add chives and milk (through tube if using food processor) and mix (or pulse) until combined.

Move mixture to a floured surface (it will be sticky!); with floured hands pat to a 3/4 inch thickness. Using a biscuit cutter (or a child's drinking glass- 2 1/2 inches) dipped in flour to prevent sticking, cut dough into 16 rounds. (Don't forget to gather dough and pat it down again and again until you have used as much as you can!)

Place on baking sheet 1 inch apart and bake for 15 minutes.

OR

Place (uncooked) buscuits on a cookie sheet at place in freezer until firm (2+ hours). Place in resealable plastic bag and freeze for up to one month. Bake from frozen at 400 degrees for 15- 20 minutes; until golden.